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Ingredients
- 1-1/2 quarts Florida Orange Juice, divided
- 2 teaspoons anchovy paste
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped garlic, divided
- 1-1/2 cups olive oil
- 3 cups Florida Grapefruit Juice
- 1/2 cup lime juice
- 2 teaspoons Old Bay® Seasoning
- 96 peeled and deveined 21/25 count shrimp (2-1/2 pounds)
- 48 cups cleaned and cut Romaine lettuce, 1″x1″ (3 pounds)
- 6 cups seasoned croutons
- 1 quart Florida Orange sections (2-1/4 pounds)
- 3/4 cup grated Parmesan cheese
Instructions
To Prepare the Dressing:
- Combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth.
- While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.
To Prepare the Marinade:
- Combine the Florida Grapefruit Juice, lime juice, Old Bay® Seasoning, remaining garlic and remaining Florida Orange Juice; reserve.
- Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.
To Prepare Each Salad:
- Grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate.
- Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.
Nutrition Facts
29 servings
Serving size(226g)
Amount per serving
Calories230
% Daily Value*
Total Fat 13g6%
Saturated Fat 2g6%
Trans Fat 0g
Cholesterol 55mg18%
Sodium 171mg7%
Total Carbohydrate 20g7%
Dietary Fiber 3g12%
Total Sugars 11g
Protein 10g21%
Vitamin D 0mcg0%
Calcium 109mg11%
Iron 2mg9%
Potassium 502mg14%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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